Quick Rhubarb & Greek Yoghurt Fool

📝 Ingredients

• 400 g rhubarb (about 4 stalks)
• 4 tbsp honey, i.e. 80 g (3 for the rhubarb, 1 for the cream)
• 2 tsp cornflour
• 400 g Greek yoghurt, 2% fat
• 100 ml whipping cream, 30% fat, well chilled
• 1 tsp vanilla extract
• 20 g flaked almonds

🍴 Utensils

• Large microwave-safe bowl
• Shallow bowl
• Mixing bowl
• Electric hand mixer
• Spatula
• 4 serving glasses

📖 Steps

1. Wash the rhubarb and trim the ends. If the stalks are thick, remove the toughest strings by pulling them away with a knife blade, as you would with celery. Then cut into even 1.5 cm pieces.
2. In the large microwave-safe bowl, mix the rhubarb with 3 tbsp honey and the cornflour until all the pieces are coated. Cover with a plate set at an angle to let the steam escape.
3. Cook for 3 min at 800 W, stir, then continue for 2 to 3 min, until the rhubarb breaks down under the spoon and the juice turns syrupy. Lift the plate carefully: the escaping steam is scalding.
4. Spread the compote out in the shallow bowl and leave it to cool for 15 min in the freezer or 30 min in the fridge. It must be well chilled, otherwise it would make the cream collapse; it's deliberately left tart.
5. Meanwhile, pour the well-chilled cream into the mixing bowl and whip with an electric whisk for 2 to 3 min, until it forms firm peaks that hold on the beaters. Stop as soon as it's firm: overwhipped, it turns to butter.
6. Add the Greek yoghurt, 1 tbsp honey and the vanilla to the bowl. Fold in gently with a spatula, lifting the mixture from the bottom upwards, just until you have a smooth, light and airy cream.
7. Spread the flaked almonds on a plate and toast them in the microwave for 2 to 3 min, in 30-second bursts, stirring in between, until golden and fragrant. They crisp up as they cool.
8. Layer the cream and compote in the glasses, then draw the tip of a knife through each one two or three times to create a marbled effect without mixing it all together. Scatter with the almonds just before serving. Keeps for 24 hours in the fridge, without the almonds.